Tri-Color Stuffed Peppers
Prep Time:
40 Minutes
Cook Time:
30 Minutes
Ready In:
30 Minutes
2cups frozen BOCA Veggie Ground Crumbles
1pkg. (10 oz.) frozen corn
1-1/2cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1-1/2cups cooked instant brown rice
1cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
1 each large red, yellow and green pepper, cut lengthwise in half, seeds removed
1/2cup water
HEAT oven to 400ºF.

COOK crumbles, corn and salsa in large nonstick skillet on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese; spoon into pepper halves.

PLACE in 13x9-inch baking dish. Pour water into bottom of dish; cover.

BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.


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